Someone gave me an immense yellow zucchini.
Now I love yellow squash, and I have been eating them from the garden sautéed, in soup, and in stews. But this squash had gone way beyond the delicate structure of spring and summer zucchini. It had grown fat and swollen – well beyond delicate. I knew it would be too pulpy to eat plain. So I grated it coarsely and searched for recipes. Besides, it’s baking weather, so that the oven can keep my kitchen and little family room warm.
This moist and very chocolate-y zucchini bread is a combination of many recipes, converted to low fat. Usually, I prefer muffins, but since I wasn’t sure how this would work out, I decided a loaf would be safer for the experiment. Now that I’ve tried it, I think it would also make great muffins. I sliced it and froze about half the slices to put in my lunch. It freezes beautifully.
Chocolate Zucchini Bread
2½ Tablespoons of butter
3 Tablespoons applesauce
1 1/3 cups sugar
1½ cups grated zucchini
1/3 cup water
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
1 teaspoon pumpkin pie spice
6 Tablespoons unsweetened cocoa powder
¼ cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with cooking spray.
In a large bowl, cream butter and sugar together. Beat in applesauce and eggs. Add water, and vanilla and stir. Beat in flour, baking soda, salt, baking powder, cocoa powder and pumpkin pie spice. Fold in grated zucchini and chocolate chips. Pour batter into prepared loaf pan.
Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Makes 12 servings at about 4 grams of fat/serving.